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Mini Blueberry Muffins

Bite size muffins!
Course Breakfast, Muffins/Scones
Cuisine All-American
Keyword blueberries
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 453kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • mini muffin tin

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon grated fresh lemon zest
  • 3/4 cup buttermilk
  • 2/3 cup vegetable oil
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen

Instructions

  • Preheat oven to 375°Line 2 24-cup miniature-muffin tins with mini paper muffin liners.
  • In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, lemon zest, buttermilk, oil, sugar and vanilla extract. Stir dry ingredients gently into milk mixture. Fold in berries.
  • Spoon batter into paper muffin liners so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, remove muffins, cool on wire racks.

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 191mg | Potassium: 178mg | Fiber: 1g | Sugar: 34g | Vitamin A: 125IU | Vitamin C: 2.1mg | Calcium: 72mg | Iron: 2mg